Appetite Control

145 Pages·2012·2.54 MB·English

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Publications of the University of Eastern Finland
Dissertations in Health Sciences
Publications of the University of Eastern Finland
Dissertations in Health Sciences
isbn 978-952-61-0886-5
KRISTIINA JUVONEN

Appetite control – the role of
food composition and structure

To be presented by permission of the Faculty of Health Sciences, University of Eastern Finland
for public examination in Auditorium ML3, Medistudia building, Kuopio,
on Friday, October 5th 2012, at 12 noon

Publications of the University of Eastern Finland
Dissertations in Health Sciences
Number 129

Department of Clinical Nutrition,
Institute of Public Health and Clinical Nutrition,
Faculty of Health Sciences, University of Eastern Finland
Kuopio
2012
Kopijyvä Ltd
Kuopio, 2012

Series Editors:
Professor Veli-Matti Kosma, M.D., Ph.D.
Institute of Clinical Medicine, Pathology
Faculty of Health Sciences

Professor Hannele Turunen, Ph.D.
Department of Nursing Science
Faculty of Health Sciences

Professor Olli Gröhn, Ph.D.
A.I. Virtanen Institute for Molecular Sciences
Faculty of Health Sciences

Distributor:

University of Eastern Finland
Kuopio Campus Library
P.O. Box 1627
FI-70211 Kuopio, Finland
http://www.uef.fi/kirjasto

ISBN (print): 978-952-61-0886-5
ISBN (pdf): 978-952-61-0887-2
ISSN (print): 1798-5706
ISSN (pdf): 1798-5714
ISSN-L: 1798-5706
III

Author’s address: Department of Clinical Nutrition
Institute of Public Health and Clinical Nutrition
University of Eastern Finland
KUOPIO, FINLAND

Supervisors: Adjunct Professor Leila Karhunen, Ph.D.
Department of Clinical Nutrition
Institute of Public Health and Clinical Nutrition
University of Eastern Finland
KUOPIO, FINLAND

Academy Professor Kaisa Poutanen, D.Tech.
VTT Technical Research Centre of Finland and
Department of Clinical Nutrition
Institute of Public Health and Clinical Nutrition
University of Eastern Finland
KUOPIO, FINLAND

Professor Karl-Heinz Herzig, M.D., Ph.D.
Institute of Biomedicine
Division of Physiology and Biocenter of Oulu
University of Oulu
OULU, FINLAND

Reviewers: Alan R Mackie, Ph.D.
Institute of Food Research
NORWICH, UNITED KINGDOM

Adjunct Professor Liisa Valsta, Ph.D.
University of Helsinki, Faculty of Agriculture and Forestry
Department of Food and Environmental Sciences
HELSINKI, FINLAND

Current position:
Senior Scientific Officer
European Food Safety Authority (EFSA)
Dietary and Chemical Monitoring Unit
PARMA, ITALY

Opponent: Professor Margriet Westerterp-Plantenga, Ph.D.
Department of Human Biology
Maastricht University
MAASTRICHT, THE NETHERLANDS
IV
V

Juvonen, Kristiina
Appetite control – the role of food composition and structure.
University of Eastern Finland, Faculty of Health Sciences, 2012
Publications of the University of Eastern Finland. Dissertations in Health Sciences 129. 2012. 109 p.

ISBN (print): 978-952-61-0886-5
ISBN (pdf): 978-952-61-0887-2
ISSN (print): 1798-5706
ISSN (pdf): 1798-5714
ISSN-L: 1798-5706

ABSTRACT
In the current situation where obesity has reached pandemic proportions, it is important to
understand dietary factors that affect appetite and food intake both in short- and long-term.
Besides the dietary composition the structure and physical form of food play an important
role in the regulation of appetite and food intake. The synergetic effects of food properties
modulate the postprandial systemic functions and affect ultimately energy balance.

Gut-brain cross-talk, the core of appetite control, coordinates short- and long-term signals
that serve energy balance. In this process the neuroendocrine system in the gastrointestinal
(GI) tract plays a major role by adjusting digestion through the release of several peptide
hormones in response to energy status and various food-related stimuli. The intrinsic
characteristics of dietary components are known to modulate postprandial physiology
including GI peptide release which in turn modulates GI functions and metabolism.

The aim of this work was to investigate the postprandial effects of dietary fibres and
proteins and their structural modification on postprandial appetite and appetite-related GI
responses in healthy normal-weight individuals.

Psyllium fibre enrichment of vegetable patties suppressed postprandial metabolic and GI
peptide responses. The effects of simultaneous soy protein enrichment were less evident.
Oat bran enrichment of the semisolid porridge lowered glucose and insulin responses,
whereas GI peptide responses were comparable among oat and wheat bran containing
products. Oat bran-enriched beverage with lowered viscosity stimulated postprandial
metabolic and GI peptide responses, accelerated gastric emptying and increased satiety,
which was not the case when viscosity of the oat bran beta-glucan was maintained.
Caseinate and whey protein produced different, protein-specific postprandial amino acid
profile and cholecystokinin response. Enzymatically crosslinked caseinate consumed in
beverage form did not affect postprandial responses, whereas crosslinked caseinate in gel
form suppressed metabolic and GI peptide responses and increased fullness.

In conclusion, viscous dietary fibre both in solid and liquid food matrix and the physical
form of food modifies gastric emptying, GI peptide responses and appetite ratings. These
data emphasize the importance of dietary fibre and food form in modifying the short-term
physiological and appetite responses.

National Library of Medicine Classification: WI 102, QU 50, QT 235, WK 170
Medical Subject Headings: Appetite; Appetite Regulation; Gastric Emptying; Postprandial Period; Food;
Molecular Structure; Enzymes; Viscosity; Gastrointestinal Hormones; Blood Glucose; Insulin; Dietary Fiber;
Psyllium; beta-Glucans; Dietary Proteins; Soybean Proteins; Milk Proteins
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VII

Juvonen, Kristiina
Elintarvikkeiden koostumuksen ja rakenteen merkitys ruokahalun säätelyssä.
Itä-Suomen yliopisto, terveystieteiden tiedekunta, 2012
Publications of the University of Eastern Finland. Dissertations in Health Sciences 129. 2012. 109 s.

ISBN (print): 978-952-61-0886-5
ISBN (pdf): 978-952-61-0887-2
ISSN (print): 1798-5706
ISSN (pdf): 1798-5714
ISSN-L: 1798-5706

TIIVISTELMÄ

Lihavuuden yleistyessä maailmanlaajuisesti ruoan ominaisuuksien merkitys ruokahalun ja
energiatasapainon lyhyt- ja pitkäaikaissäätelyssä korostuu. Ravintoainekoostumuksen
lisäksi ruoan rakenteella ja olomuodolla on huomattava vaikutus ruokahaluun ja
syömiseen. Näiden ominaisuuksien yhteisvaikutukset säätelevät elimistön aterianjälkeistä
toimintaa ja vaikuttavat keskeisesti energiatasapainoon.

Ruokahalua ja syömistä säädellään keskushermoston ja perifeerisen elimistön yhteistyönä.
Säätelyjärjestelmän keskeinen osa, ruoansulatuskanavan neuroendokriininen järjestelmä
säätelee ruoansulatuksen lisäksi suolistosta vapautuvien peptidihormonien eritystä.
Energiaravintoaineet ja ruoan rakenne vaikuttavat näiden peptidien eritykseen, mikä
puolestaan muuttaa ruoansulatuskanavan toimintaa ja aterianjälkeistä aineenvaihduntaa.

Tämän tutkimuksen tarkoituksena oli selvittää erilaisten ravintokuitujen ja proteiinien sekä
niiden rakenteen muokkauksen vaikutusta aterianjälkeisiin metabolisiin ja hormonaalisiin
vasteisiin sekä ruokahaluun nuorilla normaalipainoisilla henkilöillä.

Kasvispihvien psyllium-kuitulisä vaimensi aterianjälkeisiä metabolisia ja hormonaalisia
vasteita, kun taas soijaproteiinilisän vaikutukset olivat vähäisiä. Runsaasti beetaglukaania
sisältäneen kauraleseen lisäys puuromatriisiin madalsi glukoosi- ja insuliinivasteita, mutta
kuitulisä ei vaikuttanut hormonivasteisiin. Kauralesejuomien matala viskositeetti stimuloi
sekä aterianjälkeisiä metabolisia ja hormonivasteita että mahalaukun tyhjenemistä ja lisäsi
kylläisyyden tunnetta. Kaseinaatin entsymaattinen ristisilloitus ei vaikuttanut
aterianjälkeisiin metabolisiin vasteisiin tai ruokahaluun, kun rakennemuokattu kaseinaatti
nautittiin juomana. Geelimäisenä tuotteena rakennemuokattu kaseinaatti sen sijaan
vaimensi aterianjälkeisiä metabolisia ja hormonaalisia vasteita sekä lisäsi täyden olon
tunnetta.

Tämä tutkimus osoitti, että liukoiset ravintokuidut, viskositeetti ja ruoan olomuoto
muokkaavat aterianjälkeisiä fysiologisia vasteita ja ruokahalua. Nämä tulokset korostavat
ravintokuidun ja ruoan rakenteen vaikutuksia aterianjälkeisissä fysiologisissa vasteissa ja
ruokahalun säätelyssä.

Luokitus: WI 102, QU 50, QT 235, WK 170
Yleinen suomalainen asiasanasto: ruokahalu; kylläisyys; aterianjälkeinen jakso; ruoka; rakenne;
ruoansulatuskanavan hormonit; verensokeri; insuliini; ravintokuitu; leseet; beetaglukaani; proteiinit; soija;
hera; viskositeetti; entsyymit
VIII
IX

Acknowledgements
This study was conducted at the Department of Clinical Nutrition, University of Eastern
Finland, Kuopio campus and at the Department of Physiology, University of Oulu. I would
like to sincerely acknowledge all the people whose contribution made this work possible.

I am deeply grateful to all my supervisors, Adjunct Professor Leila Karhunen, Academy
Professor Kaisa Poutanen and Professor Karl-Heinz Herzig for their excellent guidance,
patience and encouragement which were priceless and carried me through the whole
process. I owe my sincere gratitude to my principle supervisor, Adjunct Professor Leila
Karhunen for her never failing optimism, empathy and invaluable scientific and personal
support during these years. You always had time for me, unconditionally also outside the
office hours. I equally appreciate the generous support of my co-supervisors, Academy
Professor Kaisa Poutanen and Professor Karl-Heinz Herzig whose enthusiasm, dedication
and innovativeness in the realm of science are admirable. It has been a privilege to work
under your impressive expertise.

I sincerely thank the official pre-examiners of the thesis, Adjunct Professor Liisa Valsta,
from the European Food Safety Authority, Italy and Alan Mackie Ph.D., from the Institute
of Food Research, United Kingdom for their great effort and critical review of the thesis.
The thesis was significantly improved by their valuable comments and constructive
criticism. I feel deeply honoured that Professor Margriet Westerterp-Plantenga, from the
University of Maastricht, The Netherlands accepted the invitation to act as an official
opponent in the public examination of my doctoral dissertation.

I wish to thank Professor Hannu Mykkänen, Professor Emerita Helena Gylling, Academy
Professor Kaisa Poutanen and Professor Karl-Heinz Herzig for the opportunity to use the
department facilities.

All my co-authors of the original publications are warmly acknowledged for their support
and scientific contribution including Professor Matti Uusitupa M.D., Professor Leo
Niskanen M.D., Professor Hannu Mykkänen Ph.D., David Laaksonen M.D., Ph.D., Martina
Lille M.Sc., Anna-Kaisa Purhonen Ph.D., Maritta Siloaho Ph.D., Marjatta Salmenkallio-
Marttila Ph.D., Professor Liisa Lähteenmäki Ph.D., Marika Lyly Ph.D., Kirsi-Helena
Kanninen D.Tech., Sanna Flander M.Sc., Elisa Vuori B.M., Toni Karhu M.Sc. and Alicia
Jurado-Acosta M.Sc. In addition, I would like to thank Vesa Kiviniemi Ph.Lic. and Marja-
Leena Hannila M.Sc. for their valuable support in statistical issues.

All the former and present young researchers are thanked for the pleasant working
atmosphere. Especially I wish to thank Kaisa R for peer-support and great discussions. I
would also like to thank Tiina, Anna-Maija, Liisa, Maija, Maria, Anne, Niina, Jenni, Jenna,
Taisa and Otto M for inspiring colleagueship.

I wish to express my gratitude to Eeva Lajunen for her guidance and diligent work with all
the myriad of samples. You patiently familiarized me with the challenging laboratory work
and supported me whenever needed. I warmly thank also Erja Kinnunen for all the help,
cooperation and thoughtful discussions over the years. I deeply appreciate the expertise
and assistance from Maritta Siloaho with all the laboratory analysis. My sincere thanks are